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Ingredients 22 items

  • For glaze:
  • 2 cloves garlic
  • 1 medium orange
  • 2 cubes MAGGI® Chicken Bouillon
  • 3 tablespoons black bee honey
  • 1 tablespoon olive oil
  • 1 teaspoon chilli powder
  • For chicken:
  • 1 large chicken
  • 1 medium lemon
  • 1 bunch fresh herbs (thyme or rosemary)
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 pinch orange zest
  • Juice of half an orange
  • For the polenta:
  • 6 cups water
  • 1 teaspoon salt
  • 1.75 cup yellow cornmeal (polenta)
  • 2 tablespoons butter (the amount of butter can be reduced or replaced with oil)
  • 2 tablespoons thick balsamic vinegar

How to prepare

  1. Prepare glaze by putting all ingredients in a pestle & mortar and grind to a rough paste and set aside.
  2. Prepare chicken by cutting the backbone out and flattening the chicken.
  3. Marinate the chicken with the ingredients mentioned and set it aside for a while. Then drizzle lemon juice inside and on the skin, and thread with skewer.
  4. Place chicken over charcoal flame and sear on high-heat on both sides.
  5. Move chicken further from high-heat to medium-heat, and using the fresh herb bunch, brush the glaze on. Allow the glaze to cook and dry on the chicken before applying more glaze. Repeat until chicken is fully cooked, glaze is over and the skin is crispy and golden.
  6. Remove skewers and allow to rest for 5 mins before cutting and serving.
  7. Serve with salad, steamed rice or roasted vegetables.

Nutritional informations

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